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#67B 2-Ply 220# Polyester White PVGE 1/16 Cover x 1/16 Cover
Heavy-duty food grade belt ideal for bulk foods such as salt, sugar and grain. Good elevator belt with antistatic properties and low temperature rating.
#2002 Volta FHW-1.5 Homogeneous Cream Polyester Smooth x Smooth
Belt has cut resistance, flexibility, and is homogeneous. A standard in the meat/poultry industry, and in several baking applications.
#2003 Volta FHW-2 Homogeneous Cream Polyester Smooth x Smooth
Belt has cut resistance, flexibility and is homogeneous. A standard in the meat/poultry industry and in several baking applications.
#2004 Volta FHW-3 Homogeneous Cream Polyester Smooth x Smooth
Belt has cut resistance, flexibility and is homogeneous. A standard in the meat/poultry industry and in several baking applications.
#2005 Volta FHW-4 Homogeneous Cream Polyester Smooth x Smooth
Belt has cut resistance, flexibility and is homogeneous. A standard in the meat/poultry industry and in several baking applications.
#2006 Volta FHW-5 Homogeneous Cream Polyester Smooth x Smooth
Belt has cut resistance, flexibility and is homogeneous. A standard in the meat/poultry industry and in several baking applications.
#2007 Volta FMW-6 Homogeneous Cream TPE Smooth x Smooth
Belt has cut resistance, flexibility and is homogeneous. A standard in the meat/poultry industry and in several baking applications.
#2008 Volta FHB-2 Homogeneous Blue Polyester Smooth x Smooth
Belt has cut resistance, flexibility and is homogeneous. A standard in the meat/poultry industry and in several baking applications.
#2009 Volta FMW-8 Homogeneous Cream TPE Smooth x Smooth
Belt has cut resistance, flexibility and is homogeneous. A standard in the meat/poultry industry and in several baking applications.
#2010 Volta FMW-2 Homogeneous Cream TPE Smooth x Smooth
Belt has cut resistance, flexibility and is homogeneous. A standard in the meat/poultry industry and in several baking applications.
#2011 Volta FMW-3 Homogeneous Cream TPE Smooth x Smooth
Belt has cut resistance, flexibility and is homogeneous. A standard in the meat/poultry industry and in several baking applications.